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Inexpensive and easy to
prepare, the pumpkin can substitute for good old keema matar,
Just remember that to retain a mince-like meaty bite don’t reduce the pumpkins to a pulp. Let a few small pieces survive. Also, care must be taken to ensure that the dish shouldn’t turn out too dry. The quantity of peas used can be as per taste but sufficient to provide the delightful contrast in texture, taste and appearance.
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MUCH
is made of gunche ka keema fashioned with cauliflowers in that
city of Nawabs called Lucknow, and there are food-loving friends who
insist nothing can match the bite of the vegetarian mince made with
mushrooms. To be honest we are die-hard keema addicts and have
always wanted more. When kofta or kebab are prepared, the
vegetarians have many more options — jimiqand, kathal,
kela, rajma, paneer and what have you. But when
the good-old keema matar is what you yearn for what are you
supposed to do? We think this is where the underrated kaddoo
comes to our rescue. It is available all the year around, is
inexpensive and easy to prepare. It is difficult to botch it up even
if you try. We can’t understand why this vegetable is not
appreciated in non-vegetarian light so to speak. (Come to think of it,
Maharaja Saheb Sailana does include a deep-fried pethe/kaddoo ka
kebab in his celebrated cookbook). This shaakahari keema can
be rendered even more kosher by excluding the sliced onions and
dispensing with the garlic paste. These can be compensated for by
adding one tsp of dried ginger powder and increasing the quantity of
black peppercorns. Nothing stops you from including a little tomato
puree if you like an additional tang and a bit more colour.